How to Make Futomaki (Thick Sushi Rolls)

How to Make Futomaki (Thick Sushi Rolls)

Futomaki is a type of thick sushi roll traditionally filled with a variety of vegetables, eggs and sometimes fish. This sushi is larger than typical sushi rolls, showcasing multiple ingredients for a colourful and flavourful presentation.

Ingredients:

For the Sushi Rice:

  • 2 cups Japanese short-grain sushi rice
  • 2 1/2 cups water (for cooking rice)
  • 1/4 cup rice vinegar
  • 2 tbsp sugar
  • 1 tsp salt

For the Fillings:

  • Tamagoyaki (Japanese rolled omelette): 2 eggs, 1 tbsp sugar, 1 tsp soy sauce, oil for frying
  • 1 cucumber, cut into thin strips
  • 1 carrot, julienned and blanched
  • 2-3 shiitake mushrooms, rehydrated and sliced (if dried) or fresh, sautéed in soy sauce and mirin
  • 1 strip of kanpyo (dried gourd), soaked, cooked in soy sauce and sugar
  • Pickled daikon radish (takuan), cut into long strips
  • Optional: Crab sticks, cooked shrimp or smoked fish

For the Rolling:

  • 4-5 sheets Premium Roasted Nori (Fukui or similar brand)
  • Bamboo sushi rolling mat (makisu)
  • Soy sauce for serving

Instructions:

1. Prepare the Sushi Rice:

  • Wash the sushi rice under cold water until the water runs clear.
  • Cook the rice using a rice cooker or hob by adding 2 1/2 cups of water and bringing it to a boil, then lowering the heat and covering until cooked (about 20 minutes).
  • In a small bowl, combine the rice vinegar, sugar and salt, stirring until dissolved.
  • When the rice is finished cooking, gently transfer it to a large bowl and pour the vinegar mixture over the rice.
  • Mix the rice with a spatula using a cutting motion to avoid crushing the grains. Let it cool to room temperature.

2. Make the Tamagoyaki (Japanese Omelette):

  • Beat the eggs in a bowl with 1 tbsp sugar and 1 tsp soy sauce.
  • Heat a small rectangular or non-stick pan with a bit of oil over medium heat.
  • Pour a thin layer of the egg mixture into the pan, allowing it to cook until set. Roll the egg layer to one side of the pan.
  • Pour more egg mixture into the empty space and roll it again when set. Repeat until all the egg mixture is used.
  • Remove from the pan and slice into long strips for the sushi filling.

3. Prepare the Fillings:

  • Slice the cucumber, pickled daikon, tamagoyaki and other vegetables into long, thin strips.
  • If using shiitake mushrooms, sauté them in a bit of soy sauce and mirin.
  • Blanch the carrot strips in boiling water for 1-2 minutes and then cool.


4. Roll the Futomaki:

  • Place a bamboo rolling mat (makisu) on a flat surface and lay a sheet of premium roasted nori (shiny side down) on top.
  • Wet your hands with water to prevent the cooked rice from sticking and spread about 1 cup of sushi rice evenly over the nori, leaving about 1 inch (2.5 cm) of nori uncovered at the top edge for sealing.
  • Arrange the fillings horizontally across the centre of the rice in a neat line. Be careful not to overfill.
  • Starting from the edge closest to you, use the bamboo mat to lift the nori and rice over the fillings, rolling tightly but gently.
  • Press the roll as you go, using the mat to shape it into a firm cylinder. Moisten the uncovered edge of the nori with a little water and press it to seal the roll.
  • Repeat the process with the remaining ingredients.

5. Slice and Serve:

  • Using a very sharp knife, slice the futomaki rolls into 1-inch pieces.
  • Wipe the knife with a damp cloth between cuts to keep the edges clean.
  • Serve with soy sauce and sushi vinegar for dipping and optional pickled ginger and wasabi.

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